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Whole Wheat Porridge With Currants And Almonds

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Ingredients
  Whole wheat 5 Cup (80 tbs)
  Water 1 Cup (16 tbs)
  Salt To Taste
  Sugar To Taste
  Cinnamon 1 Teaspoon
  Coarsely ground blanched almonds 1 Cup (16 tbs)
  Dried currants 1⁄2 Cup (8 tbs)
Directions

Place whole wheat in a large saucepan.
Cover with cold water and let stand overnight.
The next day, drain wheat.
Cover with fresh cold water.
Simmer about 4 hours, or until tender, stirring frequently to prevent scorching and adding water as needed.
Stock will become very thick.
Drain wheat stock into a saucepan.
Add salt, sugar,, and cinnamon to taste.
Stir in almonds, currants, and 1 cup of the boiled wheat, if desired.
Serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast

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